I've been wanting to make pork carnitas. Never made them before so will try this recipe. Wrote it out longhand and will deliver to the kitchen! I will reduce the amount of cumin & oregano...by at least half on the first try. I would rather have not quite enough cumin/ oregano/ thyme (or rosemary/ sage) because even a little too much of that lot ruins a dish for me. Of course, there is no such thing as too much garlic so I'll not be changing that!!

Well, ci_lantro, if you make it rather soon, please let us (me!) know how it comes out! I have no idea how "authentic" this recipe is. As I said, the only carnitas I've ever had used a radically different recipe.

I'd be tempted to sub tequila for the beer? But other than that, I love the seasoning and juices. Sounds great beer or otherwise!

Seems to be one of those recipes where every family has their own take on it.

I make my version every few months but usually use a boneless or bone in pork shoulder braised in my oven in an enameled dutch oven. I have cubed it in 3-4 inch chunks also but really depends on what my market has. I use it for a few different meals and it freezes well. I get at least six meals from one shoulder.

We don't care for oregano, orange or cinnamon so i just omit those but add a few more spices in my dry brine. Coriander, summer savory, amchur, mesquite powder, smoked paprika, etc.

I do add more onion and chopped celery/carrots as a base to rest it on in the pot. Tuck in a dozen frozen cherry tomatoes, (garden loot). Sometimes a chipotle in adobo if i have a can.

Another similar recipe. Carnitas recipe

Will do! Truthfully, I have never eaten Carnitas (except in well prepared Tacos al Pastor) but wanted to try making them after my kid in Texas said he was making them.

Whoa! Surely a mistake in that carnitas recipe--4 LBS of lard! I've rendered lard and that's a LOT of lard. Perhaps 4 Tbls?

Oh now I see, you boil the meat in 4 lbs of lard! And then add milk? Hmmm. Maybe not.

I've never had carnitas that had tomato in it, as far as I could tell.

Instead of chili powder, I would use a guajillo and an ancho (or pasilla) chili. I've made it before with those and liked it. If you want a Yucatecan flavor, you can add a bit of achiote at the end. If you have been to the Yucatan, you will recognize this flavor, and the recipe for cochinita pibil from the Yucatan does have orange and lime juice in it, but in the Yucatan, they just use local sour oranges.

You can also add thinly sliced radishes to the condiments.

Thanks, Lars, I do have winter radishes that I can add.

Like Rob, I’d be tempted to use tequila. I’d also ease up on the cumin which can be overpowering, but that’s just me.

You might check some recipes from Rick Bayless whom I’ve found to be a good source.

I’ve never had carnitas, but everyone’s version sounds good. With this recipe, I would also back off a lot on the cumin and probably adjust all of the herbs & spices a bit.

for carnitas; use salt sparingly, and add at the end to taste.

edited to add

You can always pre-mix all the dry ingredients for the mojo citrus sauce, store it, and use that on other cuts of meat. Double or triple the amounts so you have a nice container of it. I use pint jars. then, if you make the sauce, you can just add the wet ingredients, saving time,

The reciepe sounds great, I usually cook mine in an insta-pot and finish in the oven for the crispy bits. The citrus additions are a perfect balance for the spices and tenderizes the meat.